Corn, Avocado, and Quinoa Salad with Marinated Tomatoes

The perfect summery quinoa salad – fresh corn, buttery avocado, nutty quinoa, juicy marinated tomatoes, and tons of fresh herbs.

Do I love this luscious and juicy summery salad, which does, in fact, contain quinoa? YES.

If you are a quinoa hater – I think I can get you on board with this quinoa salad. I really do.

This gem of a salad is a win for anyone who:

• Can appreciate a really good textured salad – I mean, look at all the little bite sizey bits!
• Prefers to hang out in the sun instead of spending hours cooking 
• Does or does not like quinoa – we accept all
• Appreciates a good meatless meal
• Goes weak in the knees for big, juicy, summery flavor

Ingredients:

1 cup quinoa, uncooked

4 ears raw sweet corn, kernels cut off the cob

1–2 cups marinated tomatoes (see recipe below)

1 shallot, minced

lots of fresh cilantro and chives, minced

1–2 limes, juice and zest

olive oil to taste

1 teaspoon kosher salt

1/2 cup Cotija cheese (optional)

1–2 avocados, diced

Marinated Tomatoes:

1 pound cherry or grape tomatoes, halved or quartered

1 clove garlic, finely grated

2 tablespoons olive oil

1 tablespoon vinegar or lemon juice

1 tablespoon freshly minced herbs (I like parsley)

salt to taste (I use about 1/2 – 3/4 teaspoon kosher salt)